Citrus Free Whole Wheat Soft Pretzels

Total time1 hr 50 min

Prep time30 min

Cook time20 min

4.9

(16)

Soft pretzels are one of those snacks that feel almost magical when you make them at home — chewy on the inside, deeply browned on the outside, and finished with those satisfying crystals of coarse salt. This whole wheat version brings a little extra nuttiness and heartiness to the classic, without sacrificing that iconic pretzel chew. The ingredient list is refreshingly straightforward: whole wheat flour, honey, olive oil, yeast, and a quick baking soda bath that gives each pretzel its signature crust and color. For anyone navigating a citrus-free lifestyle, this recipe is a natural fit — there's no juice, zest, or citrus-derived ingredient hiding anywhere in the dough or the finish. The baking soda bath is the real trick here, creating that slightly alkaline coating that caramelizes beautifully in a hot oven and turns each pretzel a gorgeous mahogany brown. An egg wash locks in the color and helps the flaky salt cling to every curve and twist. These are best eaten warm, but they hold up well enough that you'll be sneaking one cold from the rack before they even make it to the table.

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Ingredients

8 servings

For the dough

1 cup warm water (about 110°f / 43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tbsp honey
2 ½ cups whole wheat flour, plus more for dusting
1 tsp fine sea salt
2 tbsp extra virgin olive oil

For the baking soda bath

8 cups water
⅓ cup baking soda

For finishing

1 egg, lightly beaten
1 tbsp coarse sea salt or flaky salt

Instructions

1
Combine the warm water, yeast, and honey in the bowl of a stand mixer (or a large bowl). Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the whole wheat flour, fine sea salt, and olive oil to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, then increase to medium speed and knead for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

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